Saturday, August 31, 2013

I
would like to introduce you to Threep.Threep is a mobile
application that rewards users for visiting your business in groups of 3 or
more people.It is consumer interactive
and participatory, with real time consumer relevance, adding value to your
brand, building sales with incremental group size, and leveraging Micro groups
for Macro results.Threep is a sales
building tool that complements Local Store marketing programs. Download Threep Liteat from the App store on your iPhone today.

The evolving food mobile space is resonating
with consumers, and Threep is a platform providing contemporized consumer
relevance and is a tool that should be in every marketer’s tool kit.

The ability to build same store sales, check
average, and customer counts while, targeting office workers for lunch, happy
hour, dinner, as well as families on the weekend, could contribute
significantly in your efforts to build both the top and bottom line, while
edifying your brand with office workers and smart phone technology users.

Threep is a mobile application that rewards users for having shared
experiences in real life. It is consumer interactive and participatory, with
real time consumer relevance, adding value to your brand, building sales with
incremental group size, and leveraging Micro groups for Macro results. Threep
also incorporates gamification principles through its rewards program,
incentivizing usage by allowing consumers users to unlock better rewards and
discounts the more they Threep.

What are
the benefits of Threep for Restaurants?

1.Increased
customer traffic.

Threep
incentivizes people to visit restaurants in groups, so that a single or couple
will invite others to join them in
order to collect on the promotion building incremental sales.

2.Increased
exposure to 1st time customers.

Threep
encourages people to invite their friends to visit restaurants with them, and
many of those friends may never have visited your restaurant in the past. Being
invited by a friend increases the chance of both trying out the restaurant, and
having a positive experience there.

3.Increased
customer Frequency.

Threep is an
invitation to your brand, empowering customer choice.Threep promotions can be redeemed over and
over, as long as it is done by a group of 3 or more people. This encourages
repeat business, rather than a single visit from customers seeking a deep
discount who never return after the one-time promotion is redeemed.

What are
the costs for restaurants?

Threep uses a
success-based business model for its fee structure. We take a small fee
(typically $0.15)for each
redeemed promotional sale. This pricing structure is designed to have a minimal
impact on profit margin
(even after promotional pricing is applied), while still being large enough to
cover Threep's operational
costs. In this structure, any fee we collect represents a confirmed sale in an
actual location.The only other potential cost for businesses
is securing an appropriate device for running the Retailer App. For more visit Threep.com or
Email: dconley@tiriam.com

Friday, August 30, 2013

Herfy’s restaurants
are thriving once again.This time
around very rarely will you find a Herfy’s as a free standing building, it all
about ROI and micro sites simply have better metrics. The once dominate
regional hamburger restaurant chain is back.Currently with 41+ locations in strip centers and other non-traditional
locations driven by new empower licensee driving sales and new unit growth.

Pinkies liquor
stores recently remodeled are now selling fresh prepared meals and meal
components for customer to bundle into a customized meal.Once freshprepared deli food was the found only in suburban grocery stores, now
both liquor stores and drug stores are selling fresh prepared food in much
smaller locations that a suburban grocery stores.

In New York City
Simply Sliders occupies on 85 square feet of retail space. Then there is Baked by Melissa that opened a nearly
100-square-foot storefront on Spring Street in NYC. Yes, I know these are in
NYC my point is in every city, every sector of retail foodservice new companies
are finding a way to sell more in less space.

Within the grocerant sector the
number one food retailer is Trader Joes selling $1750.00 per square foot of
retail space.Trader Joes is not only a
viable option for consumer to buy groceries they are winning the space with a
smaller foot print selling meal components again that can be bundled into a
customized family meal.More importantly
they are selling portions for one or two people at a meal.Remember 50% of Americans over the age of 18
are single.

Non-traditional locations with
less overhead take less shopping time for consumer are appealing. Legacy
operators stuck in footprint malaise are vulnerable to new non-traditional
competitors. When building a Ready-2-Eat and Heat-N-Eat fresh prepared food brand
position it isn't difficult to develop a relevant and differentiated brand
promise. Two things are difficult driving the brand deep into the organization
so that you deliver a consistent message at all consumer touch-points, and
understanding your customer’s entire journey.

Foodservice Solutions® www.foodservicesolutions.us, specializes in outsourced business
development. We can help you identify, quantify and qualify additional food
retail segment opportunities or a brand leveraging integration strategy.
Foodservice Solutions of Tacoma WA is the global leader in
the Grocerant niche visit Facebook.com/StevenJohnson, Linkedin.com/in/grocerant
or twitter.com/grocerant

Thursday, August 29, 2013

Nothing is as American today as eating chicken wings
while watching college or professional football at home, at the game, in a bar,
or at McDonalds.McDonalds has long
understood that 50% of Americans over the age of 18 are single.Selling ready-2-eat meals and meal component
is what McDonalds does better than any other company in the United States
around the world.

With a national launch of Mighty Wings scheduled for
September 9, 2013 and systemwide availability September 24, fast
casual restaurants, bars and grocery deli’s be advised McDonalds is looking for
your customers.

McDonald’s spokeswoman Lisa
McComb confirmed that “McDonald’s would sell Mighty Wings in orders of three,
five and 10 pieces, starting at $2.99. In its Chicago-area test last winter,
the three-, five- and 10-piece orders sold for $2.99, $4.79 and $8.99,
respectively. An Extra Value Meal with five Mighty Wings cost $6.99 during that
test.”

While McComb would not say if
McDonalds is considering selling beer in any of its United States units as it
does in Europe including France and Germany. You have to start wondering why Not or When will they?Sure Pumpkin Lattes are nice, Pumpkin Pie is
great but beer and wings are a mix and match meal made to order.

Chicken wings are a
departure from the standard meal, wings are a mix and match meal for millions
and millions of Americans and we believe that this McDonalds departure is not
the last an dinner meal bundling options will be top of mind moving
forward.We are in an Omni-channel
retail world and McDonalds going to win once again.

Wednesday, August 28, 2013

Consumers
are dynamic not static and Starbucks understands that better than most food
retailers today.Forty Two years ago
Starbucks sold nothing but coffee and for 25 years CEO Howard Schultz repeated
we will never sell food.Schultz however
has a keen eye on the consumer and when the consumer evolves Starbucks evolves.

The
evolution continues this September, Starbucks will debut its Evolution Harvest
snack platform, which will feature nutrition bars, trail mixes and fruit
snacks. Evolution Harvest bars will be available in most Starbucks stores in
all major metropolitan markets throughout the United States. Then a line of freeze-dried fruit snacks will
debut at the end of September, and Evolution Harvest trail mixes will be
introduced sometime in October. It does not stop there.

In an Omni-Channel
world which we operate Starbucks is rolling out 14 Evolution Fresh juices and
three Evolution Harvest snack bars at Whole Foods Market stores nationwide. If
success leaves clues, here is one for those of you Starbucks after 42+ years in
business same store sales (SSS) year over year are 9+ %.What are your SSS numbers? Not 9+ %. The clue
is follow the leader.Starbucks is the
leader succeeding in an Omni-channel retail world. What are you selling and
where are you selling it?

Tuesday, August 27, 2013

Built as
a brand that was intended to be “better for you” by Co-founder Dr. Peter Buck
and Fred DeLuca has turned out to be better for millions. Is it any wonder that
SUBWAY was the first restaurant to meet the American Heart Association’s
Heart-Check Meal Certification Program nutritional criteria? No.

The heart
of the Ready-2-Eat and Heat-N-Eat fresh prepared food aka grocerant niche is
the halo of better for you and Subway has been and continues to play a pivotal
role.Subway was non-traditional from
the start positioning itself in the QSR sector as “better for you” back in
1965.Today with over 40,000 units
worldwide Subway, Fred Deluca, and Dr. Peter Buck have earned our accolades.

This year
alone Subway has opened 1,761 new units.Legacy restaurant operators struggling with location footprint malaise
need to take a closer look at the ROI Subway provides.Leveraging non-traditional locations like no
other restaurant company there “are more than 9,000 non-traditional locations
worldwide and about 4,500 of them are in gas/petrol stations. The SUBWAY® chain
can open in spaces where other brands may believe to be too small or
impractical, such as hospitals, health clubs, movie theaters and train
stations. In fact, customers enjoy SUBWAY® sandwiches and salads at restaurants
on a German riverboat, in a car dealership in California and even in a church
in Buffalo, New York.”

In an
Omni-Channel retail world Subway is a clear leader in fact Subway has 5,500
more units than any other US restaurant chain.This is the fourth straight year,” the SUBWAY® brand was ranked “number
one” by consumers in the Zagat® Fast Food Survey in the “Healthy Options,”
“Most Popular” and “Top Service” categories for food brands with 5,000 or more
locations….

The brand was also named the #1
QSR Brand in the YouGov Brand Index’s mid-year rankings. SUBWAY® was also named
the #1 Health Conscious Brand by Brand Keys Inc. and the #1 in Consumer
Satisfaction by the American Customer Satisfaction Index. Non-traditional is a
good thing and 40,000 units is simply fantastic

Monday, August 26, 2013

Millennials have
grown up in a time of prolonged economic turbulence are used to both witnessing
social disruptions, technology disruptions, and studied disruptive forces, they
do not believe in the status quo.

In a Summer 2013 study by Innovaro titled Millennials and Food found “Millennials’
shift away from traditional grocery stores and willingness to shop at multiple
locations for food items suggest.

that the
food-retailing ecosystem will become more complex and diversified. Traditional grocers
may need to offer a variety of store formats and brands as well as more
experiential components to maintain or grow market share. Food processors may
face a more complicated distribution system with more channels and players.

The NPD Group found that
Millennials “source more than two thirds of their dinner meals from home”.While the NPD reports that Millennials like
restaurant type meals, the bundled mix and match meal components from multiple
companies compiling a customized meal for consumption at home.

Ready-2-Eat and
Heat-N-Eat fresh prepared grocerant niche food is a perfect match for
Millennials as the NPD report points out “speed” is a key driver.In fact the report found that “Millennials
are not willing to invest more than 15 minutes of time preparing dinner main
dishes”.

New Non-traditional
points of fresh food distribution are benefiting from Millennials desire to and
willingness to buy food in non-traditional avenues the ilk of Walgreens, drug
stores, C-stores the ilk of Sheetz, Wawa,7 Eleven, and liquor stores the ilk of Pinkies. Restaurants beware
Millennials like, want and different.

Millennials are the
largest generational group, surpassing even baby boomers in numbers.There is no doubt their influence on food
consumption patterns will lead in redefining success within the food
industry.Millennials are driving the
retail evolution of the Grocerant Niche filled with Ready-2-Eat and Heat-N-Eat
fresh prepared food.

Sunday, August 25, 2013

Subway the largest
U.S. based restaurant chain by number of units, they sell fresh bread in all
stores that is proofed then baked in each store daily.Today customers around the world are
demanding fresh bread, fresh meal components, and new non-traditional product
from traditional retailers. Change is in the air in the retail food sector and
Foodservice Solutions® is at the epicenter, focusing on ready-2-eat and
heat-N-eat fresh prepared food.

We were not
surprised when we read in David Marcelis article in The Wall Street Journal France’s Bread Lovers have A New Idea—and
it’s Half-Baked. In the article Marcellis begins telling us “Dominique
Anract, a baker in Paris's 16th arrondissement, sells about 1,500 baguettes
every day, and most of them he wouldn't want to eat himself. The vast majority
of his customers, he says, choose the whitest, least-baked baguette on display.
So he and his team take 90% of the loaves out of the oven before they are done.
“

Here at
Foodservice Solutions® we understand that consumers are dynamic not
static.Every business must listen to
their customers.If success leaves clues
the best clues come from your customers.We have documented outlets around the world evolving with the consumers
and all focusing on the reasy-2-eat and heat-N-eat fresh prepared food niche.

Consumers never
let food quality take a step back. Retailers must understand that products,
brands, and global chains must adapt to our changing times and today the
fastest growing sector of all food retail is the ready-2-eat and heat-N-eat
fresh prepared food sector aka the grocerant niche. In a country like France
where bread is prized change is keeping in step with the evolving consumer.
Looking for success clues?

Saturday, August 24, 2013

Non-traditional outlets selling fresh prepared food that is ready-2-eat and
heat-N-eat deemed “better for you” continue to grow expanding the success of
the grocerant niche.In the nation’s
busiest airport Atlanta’s Hartsfield International has a new healthy food kiosk
driving sales and garnering attention.

The new “better for you” kiosk offers “healthy goods” to Atlanta air
passengers and airport staff.The kiosks
is a product of Proof of the Pudding, Healthy Menus, Kiosk, focusing on the needs of increasingly busy, health-conscious
lifestyles in this case specifically air travelers.

The executive Chef of Proof of the Pudding, Vagn Nielsen,
created a menu of all-natural, high-quality salads, wraps, sandwiches, and
snacks that include items within the guidelines for fat and sodium limitation
recommendations outlined by the USDA.

Time starved air travelers now have “better for you”
options when it comes to food.Branded
food kiosk, food carts, and food trucks are increasingly finding new
non-traditional points of distribution expanding their brand while garnering
new customers.One think that is clear
in 2013 is that share of stomach is in transition, consumers are on the move
and Foodservice Solutions® is helping lead the way.

Friday, August 23, 2013

The fast evolving food
consumer has helped a once stodgy grocery store industry revive perceptions
while boosting profits. In a new report from Datassential, a Chicago-based
foodservice market research firm which Datassential surveyed more than 2,000
regular supermarket shoppers and 76 operators to provide insights into how
supermarkets can grow their prepared food departments.

Brian Darr, managing director of Datassentials said “Prepared food departments
should almost consider themselves to be separate restaurants,” … “They are
really competing with Quick Serve Restaurants (QSR) and fast casuals in areas
like quality and value.”The report
found:

1. Supermarkets could grow their deli and bakery business by emulating
restaurant marketing tactics.
2. 40 percent of operators say that nearby restaurants limit the growth of
their prepared foods department.

6. Shoppers want high
quality and a greater variety of healthy, interesting offerings.

Foodservice Solutions® has well documented that the days that consumers don’t
like the ready-2-eat and heat-n-eat fresh food or do not think the food is
“restaurant” quality at grocery stores are long gone. Today consumers like,
respect and buy grocery fresh prepared food.

Supermarkets and
Grocery stores that are finding the greatest success within the grocerant niche
are implement the 5 P’s of food marketing at the store level and integrating
the 5P’s at the corporate marketing level as well. Consumers are dynamic not
static.The price, value, service, and
quality food equilibrium is resetting within the retail food sector and
consumers are leading the way.

Thursday, August 22, 2013

Restaurants are dealing with yet another competitor for dinner this
time from the grocery service FreshDirect.Affinia Hotels in New York City has partnered with FreshDirect to offer
“ready-to-make-meals that will be delivered directly to the hotel.

Targeting extended stay guest will be launched at Affinia Dumont and
will be rolled out at Affinia’s other four New York City hotels later this
year.Affinia understand the growth of
branded ready-2-eat and heat-N-eat fresh prepared food and is capitalizing by
offering both a “Business Kit and a Healthy Kit”.Each kit will feature a variety of four-minute
meals some with microwavable options.

Today travelers are time starved more than ever Lisa Zandee, senior
vice president of brand management for Affinia Hotels said “Grocery delivery
from FreshDirect gives our growing number of extended-stay guests, from
international visitors and families to business travelers, the flexibility to
eat in and stock their kitchens with items they want,”… “It liberates them from
the limitations of room service, minibar and restaurant fare. Our work with
FreshDirect is part of our commitment to providing customized experiences for
guests.”

The price, value, service equilibrium is continues to rest in the
food sector.New avenues of fresh food
distribution are evolving with consumers. All food retailers must understand
that the consumer is dynamic not static.Selling them what they want where they want it will always be a clue to
success.

Wednesday, August 21, 2013

Can the quality
control attributes of Sous-Vide be leveraged by restaurants and C-stores to
elevate food quality and consistency? Are US restaurants ready to utilize Sous-Vide
to save on labor or are they already?Sous-vide
allows brands the ability to develop customized flavor profile fresh food that
can branded and personalized.

In the US Culinary
Brands and WR Grace entered fresh prepared Sous-vide products at one time
during the late 80’s & early 90’s and both sold their operations due to
lack of demand.With the cost of labor
on the rise, health care and increasing obstacle it just may be time for
resurgence for Sous-vide.Grocerant niche
ready-2-eat and heat-N-eat fresh prepared food that can be customized and
bundled with meal components continues growing across all retail food sectors.Note: Sous-vide must be fresh not frozen.

Sous-vide (IPA
pronunciation: [su: vi:d]), French for "under vacuum", is a method of
cooking that is intended to maintain the integrity of ingredients while
capturing the full flavor of the food.Sous-vide cooking uses airtight plastic bags placed in hot water well
below boiling point (Usually around 60°C = 140°F) in restaurant settings.

The method was
developed by Georges Pralus in the mid-1970s for the Restaurant Troisgros (of
Pierre and Michel Troigros) in Roanne, France. He discovered that food cooked
in this way kept its original appearance, did not lose its nutrients and
maintained its natural texture. The method is used here in the US in a number
of top-end restaurants under Thomas Keller, Paul Bocuse, Joel Robuchon and
Charlie Trotter and other chefs. Non-professional cooks are also beginning to
use vacuum cooking.

Tuesday, August 20, 2013

Purpose.Why
you are there contemporized relevance! The most successful brands are inclusive
include values greater than themselves. A lifestyle, a philosophy, an emotion a
point in time today that means better for you.

A story. Most major brands have a story. Examples: if
you like Ford vehicles, you might be familiar with the story of Henry Ford or
if you love your Nikes, you probably know how the Nike swoosh logo was created.

Consumer interaction.
When your
business is first starting out, don't fool yourself into believing that your
marketing efforts are 'brand building'
efforts.
They're not because to build a real brand, you have to have an extensive track
record with consumers. Consumer will build the brand and the story for you.

Trust. When you've consistently
delivered for your customers long enough, you'll gain the type of trust that
many brands have.Would you buy a
Toyodatoday? Maybe so, but how long do
they have to rebuild that trust?

Consistency When a consumer chooses a product or service because of
brand association, he or she is buying an expectation. Perhaps it's the
expectation that the branded product is of higher quality or that the service
will be provided in a more efficient manner. The expectation must be met time
after time.

Differentiation. Expectation is often borne of
differentiation. Many brands offer products and services that are commodities
but they're successful in developing some differentiation for their products
and services that consumers are sold on.

Imitators. Imitation is the sincerest of flattery and you're probably not
a 'brand' until you have competitors trying
to copy you. Do what you do best and lead your niche don’t follow.

Market leadership. Top
brands are usually looked at as leaders in the markets they compete in. Own the space,
andunderstand why you do.

Grow The best brands are flexible and capable
of reshaping and reinventing themselves and their messages over time. Consumers
are not static!Your brand must be
dynamic and grow, change and adapt over time.

A strong marketing presence. The information
super highway is evolving; your message must follow the traffic.Don’t get stuck on the road less traveled

Monday, August 19, 2013

Three simple words that have changed the retail food spaced
those words are POINT, CLICK, EAT.In
the beginning there was the movie The Net, staring Sandra Bullock.In the film Bullock was on her computer, online
and could order a pizza from her computer.That got the founder of Pet Smart, Ford Smith and his friend Tim Glass
thinking has it been done?Can we do it?Well they did and today more pizza is ordered
online or mobile than on the phone or by walking in.Even Domino’s Pizza who was one of the last
pizza companies to adopt online ordering company-wide is now singing its
praises as if it were something new.

How we buy food and where we buy food is changing rapidly.
We are now in a branded Omni-channel retail environment and consumer are
adapting to new avenues of distribution daily.Are there legacy chain restaurants that may go the way of tower records,
or bookstores? We think some of them are
showing signs of slippage now, justifyingdown comps, mark share capitulation, blaming the economy, weather, gas
prices and competition. In an Omni-Channel retail world Point, Click, and Eat
continue to drive change.

While technology has been used to get people to buy
restaurant food, today convenience stores the ilk of Casey’s General Store are
using it to deliver fresh prepared pizza and driving top line growth.C-stores ability to mix and match other items
with pizza delivery can drive consumer satisfaction levels.Casey’s General Stores top line revenue and
bottom line profits continue to grow driven by increased frequency from sales
of delivered fresh prepared food aka pizza.

Consumer today still like Point, Click, and Eat however more
and more we are witnessing consumers doing the Point, Click, and Eat inside
grocery stores.There are pointing at
fresh prepared ready-2-eat and heat-N-eat fresh food.In fact Whole Foods stores are expanding at a
rate faster than grocery e-commerce with their fresh-food format and
ready-2-eat and heat-N-eat fresh prepared food stations at 13% plus.Now fresh prepared food at Whole Foods is
nearing 25% contributing 32% to the bottom line.Where could those numbers go if Whole Foods
delivered fresh prepared ready-2-eat and heat-N-eat food outside of its
catering program?

The grocery sector should abandon the outdated metric of
“basket size”. Instead grocery stores should extend theirfocus on fresh prepared ready-2-eat and
heat-N-eat food that can be delivered with other bundled products the ilk of
gallon of milk, box of Cheerios, or a loaf of bread.Why in 2013 does every delivery need to be
$100.00 or an outrageous charge?No need
Casey’s, Pizza Hut, and Burger King can do it so can the grocery sector.

If Whole Foods can change how legacy grocery stores sell
food can your concept adapt in today’s world?Have you ordered pizza lately?All of us working with Ford Smith and Tim Glass helped change a stodgy
food sector into one that can thrive with technology.

Today the fastest growing retail food sector in every
channel is ready-2-eat and heat-N-eat fresh prepared food. Foodservice
Solutions® has been leading the way.Our
experience working with technology companies that drive customers into
restaurants, c-stores and grocery delis or food from each to the home has
contributed to our on-going success understanding the undercurrents of the
evolving food consumer and food space.

Consumers love to eating in restaurants but they want the
option to bundle a meal for home as well.Eating in the restaurant and having the menu on their iPad or iPhone can
improve the speed of service both ordering and check out. Grocery stores and
C-stores are now finding food that is fresh prepared ready-2-eat and heat-n-eat
with portability and deliverable increased demand.

Sunday, August 18, 2013

Food Trucks have dotted the outside of office and
industrial complex for 50+ years. In 2003 with new found enthusiasm they
seemingly began expanding anew garnering attention time around from culinary
trained chef entrepreneurs. Consumers today believe food trucks have more
authentic food than most restaurants.

Chef entrepreneurs may at first seems as hard as
cats to herd, but today food trucks, food scooters, and customized mobile carts
are organized and holding Events, renting baseball stadiums, water front parks,
urban-parking lots on weekends hosting “self-produced” events and introducing
themselves to the local community.They
are advertising the event even creating a destination event for food albeit a
one night or one day stand.

The Food Truck mania reportedly peaked in 2010
according to IBIS World research but food truck sales continue to post positive
year or year sales growth.We at
Foodservice Solutions® believe sales will continue to grow in this sector at a
modest rate.However when you add the
food scooters and resurging mobile cart industry this sector is far from stale
or tapering.

Mobile food on wheels can be found showing up in
surprising numbers at state fairs, street/city/town festivals, farmers markets,
airport cell phone lots, and as Pop up food court events focused and authentic
mobile edibles.Working where and when
they want the mobile food niche is on the rise and direct competition for
restaurants on weekend and week days.

Culinary trained or not, chefs and food
entrepreneurs have for a vehicle to build a brand following, test new products,
evaluate new equipment, and reach consumers searching for The Next Big Thing.

Foodservice Solutions® www.foodservicesolutions.us, specializes in outsourced business
development. We can help you identify, quantify and qualify additional food
retail segment opportunities or a brand leveraging integration strategy.
Foodservice Solutions of Tacoma WA is the global leader in
the Grocerant niche visit Facebook.com/StevenJohnson, Linkedin.com/in/grocerant
or twitter.com/grocerant

Saturday, August 17, 2013

Consumers
looking for ready-2-eat fresh prepared food found it at Burger King this
summer.When Flavia Faugeres Burger
Kings Global Chief Marketing officer released the summer menu limited-time menu
and said they had “something for everyone”, there was.LTO’s work and when you batting aggressive
competitors more items may just have worked.

Burger King
introduced the large summer offering but still needed to get customers into the
door.Clearly integrating Foodservice
Solutions® 5 P’s of food marketing leveraging price with the $0.50 ice cream
cone.One you have a driver, the ability
to please was accomplished with the summer menu which had “something for everyone.”This summer’s over-loaded limited-time-only
menu included:

Veggie
Burger ~ Not just for
vegetarians, our great-tasting Veggie Burger is made with real vegetables and
wholesome grains, beginning with a MorningStar Farms®
Garden Veggie Patty and topped with fresh-cut lettuce, juicy tomatoes, red
onions, ketchup and mayo all served on a toasted sesame seed bun. (Suggested
retail price starts at $2.99)

LOADED TATER
TOTS™ Potatoes~ Enjoy this bite-sized snack of warm fluffy
potatoes filled with flavorful bacon and sweet onions, with a crispy crumb
coating on the outside. Available in eight, 10 or 12 piece servings,
these LOADED TATER TOTS™ potatoes are great for sharing and are a savory
complement to any meal. (Suggested retail price starts at $1.99)

Piña Colada
Smoothie ~ Escape from the ordinary with the new Piña Colada
Smoothie made with sweet pineapple and tropical coconut blended for a flavor
that will transport you to your favorite island destination. Each smoothie
provides a full serving of fruit. (Suggested retail price starts
at $2.29)